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  1. Exported from MasterCook

  2. Tangy Lemon Custard Tart

  3. 8 Preparation Time :

  4. Categories : Desserts Fruits

  5. Eat-Lf Mailing List Low Fat

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 2/3 C Whole Wheat Pastry Flour -- Or Unbleached white flour

  8. 2 Tbsp Date Sugar

  9. 4 Tbsp Unsalted Butter -- Chilled

  10. 1 Egg white

  11. 1 Tbsp Apple cider vinegar

  12. 4 Tbsp Ice water

  13. Grated rind of 1 small lemon

  14. Juice of 2 medium lemons

  15. 1/2 C Honey -- Or To Taste

  16. 2 Eggs

  17. Recipe by: the California Culinary Academy

  18. Preparation Time : 1:10

  19. 1. Preheat oven to 450F. In a large mixing bowl, combine

  20. flour and date sugar. Make a well in center of dry ingredients and grate in butter or stir in oil. With fingers or a pastry mixer,

  21. combine butter and flour mixtu until it is the texture of cornmeal.

  22. Do not overmix. Add egg white, vinegar and enough of the ice water to

  23. form a ball of dough. Wrap in plastic wrap a refrigerate for 10

  24. minutes.

  25. 2. In a blender or food processor, combine lemon rind, juice, honey,

  26. and eggs, and puree until smooth.

  27. 3. Lightly flour a counter or breadboard. Roll ball of dough into a

  28. 14-inch circle and press into a 9-inch tart pan

  29. 10 minutes, then lower

  30. 350F and bake until firm and lightly browned

  31. 30 more

  32. minutes).

  33. Makes 1 nine-inch tart.

  34. By Bobbi Zee <zpegasus

  35. tsrcom.com> on Mar 23, 1997

  36. - - - - - - - - - - - - - - - - - - NOTES : Cal 233 1/5

  37. Total Fat 7.6g

  38. Sat Fat 4 1/5g

  39. Carb 39g

  40. Fib 3.1g

  41. Pro 5 1/3g

  42. Sod 23mg

  43. CFF 27.9%

  44. Nutr. Assoc. : 26182 0 1440 0 0 0 0 0 0 0 0

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